Basic Pudding Pie

Sometimes you just need something quick, simple and easy for a tasty dessert.  That's where your quick, easy and basic pudding pie comes in handy.  Only a view ingredients and viola!  And don't forget . . .Pi Day is on March 14th!

Basic Pudding Pie

Serves 8

Ingredients:

1 Pre-Made Graham Cracker Crust or Cookie Crust

1 Package Instant Pudding of Choice (the instant kind that serves 4) - I used a 3.4 oz package of Essential Everyday Instant Pistachio Pudding

1 (8) oz Container of Whipped Topping such as Cool Whip

1 and 3/4 Cup Milk

Step 1:  In a bowl, combine the pudding powder and milk.  Whisk or stir for 2 minutes until well combined.

Step 2:  Into the pudding, fold in half the container of whipped topping.

Step 3:  Pour into pie shell.  Cover and refrigerate for 1-2 hours before serving.  

Step 4:  Before serving, top the pie with the remaining whipped topping.  Cut and serve.

No Bake Peanut Butter Treats

This recipe is so simple, yummy and versatile.  It uses very few ingredients, requires no oven - but you can use a stove top or microwave.  If you love peanut butter or peanut butter candies - this recipe is for you!  Typically, I scoop this into balls and dip in chocolate like I would a truffle.  However, with Valentine's Day here - I thought I would use a heart shaped mold instead.  I also took some of the "dough" and rolled it out and then cut out hearts with cookie cutter and topped them with melted chocolate.  How you execute this is up to you!

No Bake Peanut Butter Treats

1/2 Cup Peanut Butter

1 Cup Powdered Sugar

3 Tablespoons Butter
1/2 Cup Chopped Peanuts (omit if using chunky peanut butter)

1 Cup Semi-Sweet Chocolate Chips

Step 1:  In a microwavable bowl, add the butter and peanut butter.  Place in microwave for 30 seconds and stir.  If not completely melted, go in 30 second intervals - always stirring in between each to combine.  You do not need this to be a liquid - but just well combined.

Step 2:  Add crushed peanuts if using creamy peanut butter.  Also add powder sugar and stir all of it until well combined.

Step 3:  Execution is up to you!  

Option 1:  Peanut Butter Balls.  Using a tablespoon or a small scoop, portion out the dough and roll into balls and place onto a wax paper lined cookie sheet.  Dip each ball into melted chocolate and place back onto a cookie sheet lined with wax paper to let the chocolate set up.  To expedite, you can place the tray into the fridge to harden the chocolate.  Once harden, you can place into a container to store.

Option 2:  Peanut Butter Cut-Outs.  Gather the dough into a ball and place onto wax paper.  Roll out to a 1/2 thick.  Cut into desired shapes with cookie cutter.  Place cut shapes onto a wax paper lined cookie sheet.  Drizzle or top with melted chocolate.  To expedite, you can place the tray into the fridge to harden the chocolate.  Once harden, you can place into a container to store.

Option 3:  Molded Chocolates.  Melt the chocolate.  Pour chocolate into mold cavities to cover the bottom.  Using a small food brush, cover the sides of the mold with chocolate.  Place mold in freezer for 10 minutes.  Then, pinch off some pb dough and fill each cavity with the dough, do not fill completely!  Leave a little space for the chocolate.  Once filled with pb dough, top with more chocolate - sealing each cavity.  Place back into freezer for 10 minutes to harden.  Remove from molds and store in container in a cool, dry place.  

Edible Eyes

Halloween.  I think there are two types of people out there when it comes to Halloween:  those that love all things creepy and gross . . .and those that don't.  My hubby falls into the second category.  Me, more of the first (as long as it isn't too creepy or super scary).  And of course, what kid doesn't love Halloween?  Our teenager absolutely loves it - and for several years now, she has been making Halloween treats to hand out to all of her friends.  This year I helped her make candy eyeballs.  We'll just say the hubby wasn't so excited about them.  I brought a bowl of them to work and they were a huge hit.  And remember, take two . . .they usually come in pairs ;)

Edible Eyes

Makes Several

Ingredients:

Candy Melts or White Chocolate

Candy Eyes

Special Tools:

Round Candy Molds

Step 1:  In a microwave safe bowl, add some candy melts in the color of your choice and melt on low in the microwave for 30 seconds.  Then, stir well.  If they are not melted yet - go another 30 seconds.  After that, stir again.  Do not over cook - it will burn.  You just want them melted enough to be liquidy.  Optional:  after the candy is melted, place into a baggie or piping bag, close and snip the tip - this helps with the next step.

Step 2:  In the bottom of the round molds, place a candy eye.  Then, top with melted candy. Place the molds in the fridge or freezer for about 10-15 minutes - until the eyeballs are set.

Step 3:  Once the candy is hardened, remove from the molds.  They should pop right out by tipping them upside down and giving the cavity a tiny squeeze.  

Corn Flake Crispies

Need a quick sugar fix?  I love these bars.  Super easy and quick to make.  Crispy, chewy and yummy.  They are very similar to Rice Krispy Squares, except they are made with corn flakes.  Please refer to the note on the bottom of the page for an additional fun idea!

Corn Flake Crispies

Ingredients:

1/2 Cup Butter

1 Pound (16 ounces) of Marshmallows

1  Teaspoon Vanilla Extract

8 Cups Corn Flakes

Pan Spray or Extra Butter (for greasing the pan)

Step 1:  Butter or grease a 9x13 cake pan with pan spray.  Set aside.

Step 2:  In large saucepan, melt butter over low heat.

Step 3:  Add marshmallows and stir until completely melted. Remove from heat. Stir in vanilla extract. 

Step 4:  Add corn flakes cereal. Stir until well coated.

Step 5:  Pour mixture into prepared cake pan and spread out evenly and pat down.   Let stand for 15 minutes.  Cut and serve.  Store covered.

Note:  This is the same basic recipe you  would use to make Corn Flake Wreaths at Christmas-time.  To do so, use the same above recipe.  During Step 3, add 2 teaspoons of green food coloring.  Skip Step 5.  Instead, layout a large sheet of wax paper and using a 1/4 cup dry measuring cup coated with cooking spray, evenly portion the warm cereal mixture out onto the wax paper. Using buttered fingers, quickly shape into individual wreaths. Dot with cinnamon candies or small red M&Ms.  Here is a picture I snapped before my daughter made the hole in the center on the two end wreaths.  The recipe will make a dozen plus wreaths.

No-Bake Coconut Quickie

No-Bake Quickie - what's that you ask?  Well, it's a quick dessert that doesn't require baking!  It's layers of cookies, pudding, coconut and whipped topping.  What's not love?

No-Bake Coconut Quickie

Serves 9

Ingredients:

1/2 Bag of Tea Cookies/Biscuits (or a couple sleeves of graham crackers)

1 Box of Coconut Cream Instant Pudding 

3/4 Cup Milk

1 Cup Shredded Coconut (optional)

8 oz Whipped Topping (small tub)

Step 1:  Prepare the pudding by pouring the powder in a bowl and adding the milk.  Whisk for 2 minutes. Set aside.

Step 2:  In a 9x9 square pan, line it with cookies.  I used tea biscuits.

Step 3:  Fold in a generous 1/2 cup of whipped topping into the pudding.  Then, spread about 1/2 that mixture over the cookies.

Step 4:  Sprinkle the pudding layer with coconut.  I toasted mine, but you don't need to.  Heck, you can even omit the coconut all together and this would still be yummy!

Step 5:  Now, create another layer of cookies.

Step 6:  Spread the remaining pudding over that layer.

Step 7:  Sprinkle 1/3 of your coconut over the pudding.

Step 8:  Create yet another layer of cookies.

Step 9:  Spread the remaining whipped topping over the cookies.

Step 10:  Sprinkle with the remaining coconut.

Step 11:  Cover tightly with plastic wrap and let set for 4-6 hours before serving.

Don't let all these steps deter you!  It's a very simple, yummy dessert.  The layers will go:  cookie, pudding, coconut, cookie, pudding, coconut, cookie, whipped topping, coconut.  Super simps!  Here is a quick visual for you:

As well, these are the tea biscuits I like to use.  They are not super-flavorful, but just a enough sweet.  They are sturdy too.  I find them in the dollar section at the grocery store and use about half for this recipe.

Peanut Butter Crispy Bars

I'm keeping my fingers crossed that spring is finally here to stay!  It was 65 degrees out the other day - so I ran all over my house to open up the windows and let the fresh air in so it could swirl around and infect us with uplifted spirits general joy.  And air the place out. . .who am I kidding?  

With the windows open and the sun shining in - I reached way back in my memory to pull out a recipe I hadn't used in a long time:  Peanut Butter Crispy Bars. 

So easy.  So delicious.  I could barely wait to devour.  But I did.  And only barely enough to let them set up properly.  Please disregard my ugly hand.  I was too impatient to plate this baby.

This is a no-bake recipe, which is great for the summer.  I just love, love, love these!  You can use any kind of unsweetened cereal.  My hubby insisted on using crispy rice cereal this time.  I actually prefer a blend of bran flakes and puffed wheat.  But hey, they are delicious regardless!

Peanut Butter Crispy Bars

Ingredients:

6 Cups Cereal of Choice (must be unsweetened - suggestions:  corn flakes, rice cereal, puffed wheat)

2 Cups Peanut Butter

1 Cup Honey or Corn Syrup (I used Honey)

1 Teaspoon Salt

1 Cup Sugar

1 Teaspoon Vanilla

Frosting (optional)

1 Cup Chocolate Chips

1 Cup Butterscotch Chips

2 TB Milk

Step 1:  Grease a 9x13-inch cake pan.  Set aside.

Step 2:  In a saucepan over low heat, combine the Honey, Salt, Sugar, Vanilla and Peanut Butter.  Heat over medium low, stirring to make sure it doesn't burn, until all ingredients are well combined and the sugar has melted into the other ingredients.  Remove from heat.

Step 3:  Measure out the cereal into a large bowl.  Pour the peanut mixture over the cereal and stir to combine really well.  Do this while the mixture is still warm . .. once the peanut butter goo starts to cool off, it's harder to stir in the cereal.

Step 4:  Spread the mixture into the cake pan and press down so it is firmly compacted into the pan.

And for the frosting . . .

Step 5:  In a microwavable bowl, add the Chocolate Chips, Butterscotch Chips and Milk.  Microwave for 30 seconds and then stir.  If it is not completely melted yet, microwave for another 10 seconds and then stir. It shouldn't take too long to get this all melted together - and you do not want to overcook it!  If it still isn't smooth, microwave for another 10 seconds and then stir.  Once all melted together and smooth, pour over the bars and spread evenly.  Let set before cutting and eating.

I've eaten these many times without the frosting.  In fact, don't be afraid to eat them without.  They truly are delicious with or without the frosting!